EP0117653B1 - Getränke, enthaltend Gemische aus spezifischen Kationen und essbaren Säuren für eine Aromaempfindung - Google Patents

Getränke, enthaltend Gemische aus spezifischen Kationen und essbaren Säuren für eine Aromaempfindung Download PDF

Info

Publication number
EP0117653B1
EP0117653B1 EP84300589A EP84300589A EP0117653B1 EP 0117653 B1 EP0117653 B1 EP 0117653B1 EP 84300589 A EP84300589 A EP 84300589A EP 84300589 A EP84300589 A EP 84300589A EP 0117653 B1 EP0117653 B1 EP 0117653B1
Authority
EP
European Patent Office
Prior art keywords
grams
acid
component
beverage
composition according
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
EP84300589A
Other languages
English (en)
French (fr)
Other versions
EP0117653A1 (de
Inventor
Gunther Maria Nakel
David Clinton Heckert
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Procter and Gamble Co
Original Assignee
Procter and Gamble Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Procter and Gamble Co filed Critical Procter and Gamble Co
Priority to AT84300589T priority Critical patent/ATE28391T1/de
Publication of EP0117653A1 publication Critical patent/EP0117653A1/de
Application granted granted Critical
Publication of EP0117653B1 publication Critical patent/EP0117653B1/de
Expired legal-status Critical Current

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/40—Effervescence-generating compositions

Definitions

  • the present application relates to beverage compositions, in particular carbonated soft drinks.
  • beverage One of the key characteristics of a beverage is the flavor impression it provides to the consumer. This is particularly true of carbonated beverages normally referred to as "soft drinks.” Unlike drinking water, carbonated beverages provide a variety of flavor impressions. These flavor impressions are generated by natural flavor oils, flavor extracts and synthetically derived flavor materials. Different flavors are typically blended together to form a fuller, more complex flavor sensation.
  • sweeteners such as saccharin, L-aspartyl-L-phenylalanine lower alkyl esters and the like.
  • the sweetness intensity imparted by these sweeteners can affect not only the overall desirability of the carbonated beverage, but can also affect the flavor impression provided by the particular blend of flavors.
  • body refers to the fullness, roundness and richness of the flavor impression generated. As such, body primarily defines the quality of the particular flavor balance, rather than its quantity, i.e. strength, frequently, a beverage which has body also provides an apparent thickness texture effect, i.e. the tongue senses a perceived increase in viscosity unrelated to the instrumentally measured viscosity. By comparison, a beverage which lacks body is considered to be “watery” in flavor and texture.
  • sucrose imparts body to such beverages.
  • level of sucrose in a carbonated soft drink is decreased or removed entirely, the beverage can lack a fullness or richness of flavor.
  • An increase in the sucrose level should likewise increase the body of a carbonated soft drink.
  • too much sugar can significantly increase not only the caloric value of the beverage, but can also detract from the overall flavor impression. As such, the ability of sucrose to accent the body of a carbonated soft drink is significantly limited.
  • sourness Another factor which contributes to the flavor impression of carbonated soft drinks is sourness, especially for those soft drinks formulated with citrus flavors such as orange. Sourness is imparted to the beverage not only by free hydronium ions but also by the particular edible acids in the beverage.
  • citric acid is the most commonly used edible acid.
  • phosphoric acid is the most commonly used edible acid.
  • the pH of carbonated beverages can vary greatly. The ability to control sourness over this pH range is very important if the desired flavorful impression is to be provided for all carbonated soft drinks, no matter what the particular flavor system is.
  • GB-A-883,169 describes a carbonated beverage powder containing carbonate salts and edible acids.
  • the first form of this powder involves a mixture of calcium and potassium carbonate with citric acid which can provide a liquid beverage having a pH of preferably from 4.1-4.8. Other alkaline earth and alkali carbonates can be included in small amounts. Also, in addition to citric acid, phosphoric acid can be included, preferably in a derivative form such as hexosephosphoric acid or monocalcium phosphate.
  • the second form of the powder (beverage pH of about 3.8) involves mixtures of sodium, potassium and ammonium carbonates or bicarbonates with hemisodium phosphate alone or in combination with orthophosphoric acid or citric acid.
  • Example V discloses a carbonated beverage powder containing a mixture of calcium carbonate, potassium bicarbonate, citric acid and monocalcium phosphate.
  • US-A-3,939,289 discloses a dry carbonated beverage concentrate formed by co-grinding calcium carbonate with an anhydrous, edible acid such as citric or malic acid. Mixtures of sodium, potassium and ammonium carbonate can be included for supplemental carbonation. This patent teaches that sodium, potassium and ammonium carbonates provide an undesirable taste in carbonated beverages which is improved by substitution of calcium carbonates or bicarbonates. See also US ⁇ A ⁇ 3,965,273 which discloses a similar dry carbonated beverage concentrate containing a solid suspension of finely-divided calcium carbonate dispersed within a matrix of a carbohydrate such as sugar.
  • US-A-2,868,646 describes a sugar-acid crystal blend and a sugar-carbonate crystal blend which are made separately, mixed together and then coated to form a dry carbonated beverage concentrate.
  • a mixture of edible acids such as citric, malic and phosphoric acid can be used.
  • Sodium bicarbonate is the preferred bicarbonate although other non-toxic alkali metal and alkaline earth metal bicarbonates can be used instead.
  • US ⁇ A ⁇ 3,985,562 discloses an effervescent tablet formed from a mixture of alkali metal carbonates or bicarbonates (e.g., sodium, potassium and calcium) with a mixture of edible acids such as citric and malic acid.
  • US-A-4,322,407 discloses an electrolyte drink (pH preferably 6.8-7.4) containing various components in key ratios.
  • the components include potassium ions, sodium ions, magnesium ions, phosphate ions and citrate ions.
  • This patent states that the unpleasant taste of the electrolytes can be masked by balancing the relative ratios.
  • US-A-4,325,975 discloses a mineralized drinking water free of sodium and potassium ions which contains strontium, magnesium, calcium and lithium ions.
  • US-A-2,984,543 sodium, potassium, calcium or magnesium carbonates or bicarbonates in finely divided form impregnated with a hydrophilic gum and then admixed with an edible acid such as citric and/or malic acid
  • US-A-2,463,962 beverage carbonation composition containing a carbamino salt of calcium or magnesium and an edible acid such as citric and/or malic acid
  • US-A-3,660,107 carbonated beverage powder and tableted beverage composition containing a mixture of citric acid, tartaric acid, and sodium bicarbonate or potassium bicarbonate
  • US ⁇ A ⁇ 3,649,298 dry carbonated beverage concentrate containing N-carboxy-amino acids, various carbonates and bicarbonates of alkali metal and alkaline earth metals such as sodium, potassium and calcium, and edible acids such as citric acid
  • US-A-4,127,645 carbonated tablet containing alkali metal or al
  • the present invention relates to beverage compositions especially suitable for carbonated soft drinks which maximize the delivery of body and unexpectedly minimize the precipitation of insoluble salts, even when prepared as beverage concentrates and syrups.
  • These compositions provide liquid beverages having a pH of from 2.5 to 6.5 and a flavor component which contains a flavor selected from fruit flavors, botanical flavor and mixtures thereof.
  • These compositions also contain at least 0.03% by weight of a cation component defined by the formula: wherein Ca is the weight ratio of calcium in the cation component, Mg is the weight ratio of magnesium, K is the weight ratio of potassium, and B is from 10.0 to 11.3.
  • an edible acid component defined by the formula: wherein cit is the weight ratio of citric acid in the acid component, mal is the weight ratio of malic, succinic or a mixture of malic and succinic acid, phos is the weight ratio of phosphoric acid, and A is from 9.6 to 11.1.
  • the cation component which contains a mixture of key cations (calcium and potassium, or preferably calcium, magnesium and potassium) in combination with the acid component which contains key edible acids (citric acid, malic acid/succinic acid, and phosphoric acid), provide improved overall flavor impressions in liquid beverages, especially carbonated soft drinks.
  • the specific cation-acid mixtures impart an improved sweetness perception to the beverage.
  • the specific mixtures of cations-acids impart significantly increased body to the overall flavor and texture impression.
  • the sourness of the beverage can be controlled over a broad pH range.
  • the specific cation-acid mixtures of the present invention achieve the above objects while avoiding several problems of prior art beverage tablets or powders which use cation carbonates (or bicarbonates) and edible acids to generate carbonated beverages.
  • One of these problems is the off-notes imparted by some of the cations.
  • calcium can impart a chalky note
  • potassium can impart a salty and bitter taste when used at too high a level.
  • liquid beverage compositions of the present invention not only have improved flavor (e.g. no chalky note due to insoluble calcium salts), but can also be formulated into storage-stable concentrate and syrup forms. These stable concentrates and syrups can be subsequently mixed with water to form single-strength liquid beverages according to standard carbonated beverage industry practice.
  • the flavor component of the beverage compositions of the present invention contains a flavor selected from fruit flavors, botanical flavors and mixtures thereof.
  • the term "fluit flavor” refers to those flavors derived from the edible reproductive part of a seed plant, especially one having a sweet pulp associated with the seed.
  • fruit flavor also included within the term “fruit flavor” are synthetically prepared flavors made to simulate fruit flavors derived from natural sources. Particularly preferred fruit flavors are the citrus flavors including orange flavors, lemon flavors, lime flavors and grapefruit flavors.
  • the present invention is particularly suitable in the formulation of beverages containing orange flavors.
  • citrus flavors a variety of other fruit flavors can be used such as apple flavors, grape flavors, cherry flavors, pineapple flavors and the like. These fruit flavors can be derived from natural sources such as fruit juices and flavor oils, or else synthetically prepared.
  • botanical flavor refers to flavors derived from parts of a plant other than the fruit.
  • botanical flavors can include those flavors derived from nuts, bark, roots and leaves.
  • synthetically prepared flavors made to simulate botanical flavors derived from natural sources. Examples of such flavors include kola flavors, tea flavors and the like. Kola flavors are particularly suitable in liquid beverages of the present invention. These botanical flavors can be derived from natural sources such as essential oils and extracts, or else can be synthetically prepared.
  • the flavor component comprises a blend of various flavors, e.g. lemon and lime flavors, kola flavors with citrus flavors to form cola flavors, etc.
  • fruit juices such as orange juice, lemon juice, lime juice and the like can be used in the flavor component.
  • the flavors in the flavor component are normally formed into emulsion droplets which are then dispersed in the beverage. Because these droplets usually have a specific gravity less than that of water and would therefore form a separate phase, weighting agents (which may also act as clouding agents) are typically used to keep the emulsion droplets dispersed in the beverage. Examples of such weighting agents are brominated vegetable oils (BVO) and rosin esters, in particular the ester gums. See L. F.
  • weighting and clouding agents in liquid beverages.
  • emulsifiers and emulsion stabilizers can be used to stabilize the emulsion droplets.
  • examples of such emulsifiers and emulsion stabilizers include the gums, pectins, celluloses, polysorbates, sorbitan esters and propylene glycol alginates. See L. F. Green, supra at p. 92.
  • the particular amount of the flavor component effective for imparting flavor characteristics to the beverage compositions of the present invention can depend upon the flavor(s) selected, the flavor impression desired, and the form of the flavor component.
  • the flavor component can comprise at least 0.05% by weight of the beverage composition, and typically from 0.1 to 0.25% by weight for carbonated beverages.
  • the flavor component can comprise from 5 to 50% by weight of the beverage composition, and preferably from 5 to 10% by weight for carbonated beverages.
  • the cation component of the beverage compositions of the present invention comprises a mixture of calcium and potassium cations, and preferably a mixture of calcium, magnesium and potassium cations.
  • These cations can be present, for example, as the respective carbonates, bicarbonates, hydroxides or sour salts, e.g. magnesium citrate.
  • Other cations such as ammonium and sodium can also be optionally included in the cation component. However, because these cations impart less desirable ammonia and salty flavor notes, respectively, addition thereof should be at minimal levels or preferably not at all.
  • the cationic component of the present invention is graphically represented in Figure 1 as a ternary diagram. Each apex of the ternary diagram represents a 1.00 weight ratio (100 weight percent) of the particular cation.
  • Contour line B 10 encloses the area defining acceptable cation mixtures according to the present invention.
  • Contour line B11 encloses the area defining preferred cation mixtures according to the present invention.
  • the edible acid component of the beverage compositions of the present invention comprises phosphoric acid, malic/citric acid or citric/phosphoric acid, or preferably a mixture of citric, malic and phosphoric acid.
  • succinic acid can be wholly or partly substituted therefor.
  • These acids can be present in their undisassociated form or else as the respective sour salts, e.g. citrate, malate, dihydrogen phosphate, etc.
  • other edible acids such as tartaric acid, fumaric acid, and the like can also be included in the acid component.
  • the edible acid component is represented graphically in Figure 2 by a ternary diagram. Each apex of this ternary diagram represents a 1.00 weight ratio (100 weight percent) of the particular acid.
  • Contour line Ag. 6 encloses the area defining acceptable acid components according to the present invention.
  • Contour lines A 10 and An enclose the areas defining preferred and most preferred acid components according to the present invention.
  • suitable cation-acid mixtures for beverage compositions according to the present invention can be easily formulated.
  • a point can be selected within the area enclosed by contour line B 10 (or preferably B11) and the relative percentage of each of the cations (calcium, magnesium, potassium) for this point can be read off from the ternary diagram.
  • a point can be selected within the area enclosed by contour line Ag. 6 or preferably A 10 or A") and the relative percentage of each of the acids (citric, malic (succinic), phosphoric) for this point can be read off from the ternary diagram.
  • the combination of the two points selected give a suitable cation-acid mixture.
  • the ternary diagrams for the cation and acid components were developed by evaluating a number of attributes of liquid beverages containing different mixtures of these key cations and acids. These attributes were solubility, body, sweetness, sourness, bitterness, saltiness and off-notes. Solubility, body, sweetness and sourness are considered to be positive attributes; bitterness, saltiness and off-notes are considered to be negative attributes. Of the positive attributes, sweetness and body were determined to be the most important.
  • the solubility attribute was measured by determining the amount of solid material which precipitated from the liquid beverage (in concentrate form) over time.
  • the other six attributes were measured through organoleptic testing.
  • a panel of 15 expert tasters evaluated several sets of beverage samples containing 10 selected mixtures of cations (acid component held constant) and 10 selected mixtures of acids (cation component held constant).
  • the expert panelists determined a rating of from 1 (low in attribute) to 9 (high in attribute) for each of the six attributes for each sample tested.
  • the weight ratio of acids was important for sweetness and sourness. Sweetness became less and sourness became more as the weight percentage of citric and malic acid increased; conversely, sweetness became more and sourness less as the weight percentage of phosphoric acid increased. Potassium contributed most to bitterness and saltiness; these off-notes were sharply reduced by increases in the amount of calcium and magnesium which also provide nutritional supplementation.
  • the weight ratio of cations was important to perceived sweetness and body. Solubility was determined most by the relative percentage of citric acid and calcium.
  • contour lines in Figures 1 and 2 can also be defined by regression formulas.
  • the relative weight percent of the cations for the area enclosed by contour line B lo is defined by the formula: wherein Ca is the weight ratio of calcium in the cation component, Mg is the weight ratio of magnesium, K is the weight ratio of potassium, and B is from 10.0 to 11.3.
  • B is from 11.0 to 11.3.
  • the relative weight percent of the edible acids for the area enclosed by contour line Ag .6 is defined by the formula: wherein cit is the weight ratio of citric acid in the acid component, mal is the weight ratio of malic, succinic or a mixture of malic and succinic acid, phos is the weight ratio of phosphoric acid, and A is from 9.6 to 12.1.
  • A is from 10.0 to 12.1, or from 11.0 to 12.1
  • the cation component comprises at least 0.03% by weight of the beverage composition, while the edible acid component comprises at least 0.06% by weight of the beverage composition.
  • the cation component comprises from 0.1 to 0.6% by weight, while the edible acid component comprises from 0.3 to 1.2% by weight.
  • the pH of the liquid beverage depends most on the ratio of the cation component to the acid component, but can also be affected by the particular cation mixture and the particular acid mixture.
  • the pH ranges from 2.5 to 6.5.
  • Preferred liquid carbonated beverage compositions have a pH of from 3.5 to 4.8.
  • the pH can be controlled primarily by adjusting the relative weight ratio of the cations to the acids; sourness can be controlled primarily by adjusting the concentration of the particular cation-acid mixture.
  • Beverage compositions of the present invention normally contain a sweetener.
  • the sweetener typically used is sugar.
  • sugar refers to mono- and di-saccharide sweeteners. Examples of such sugars include sucrose, glucose, fructose (either pure ortypically as a high fructose corn syrup), invert sugar and the like. Preferred sugars are sucrose and fructose in the form of a high fructose corn syrup.
  • non-caloric sweeteners can be used. These sweeteners can be either derived from natural sources or else synthetically prepared. Examples of such sweeteners include saccharin, cyclamates, acetosulfam, sorbitol, xylitol, L-aspartyl-L-phenylalanine lower alkyl ester sweeteners. L-aspartyl-D-alanine alkyl amides disclosed in EP-A-34,876, L-aspartyl-L-1-hydroxymethylalkaneamide sweeteners disclosed in US-A-4,338,346, and L-aspartyl-1-hydroxyethylalkaneamide sweeteners disclosed in US-A-4,423,029.
  • the cation-acid mixtures of the present invention are particularly suitable for increasing the body of liquid beverages containing such non-nutritive sweeteners or mixtures of these sweeteners with from 1 to 3% by weight sugar.
  • the cation-acid mixtures of the present invention can provide improved hydrolytic stability for beverages containing L-aspartyl-L-phenylalanine ester (e.g. aspartame) sweeteners in the critical pH range of from 4.0 to 4.8.
  • the amount of the sweetener effective in the liquid beverage depends upon the particular sweetener(s) used and the sweetness intensity desired. For noncaloric sweeteners, this amount varies depending upon the sweetness intensity of the particular sweetener.
  • the amount of the sweetener can be from 1 to 14% (typically from 6 to 14%) by weight for a single-strength liquid carbonated beverage.
  • Preferred single-strength beverages contain from 9 to 13% by weight sugar.
  • the amount of sugar in a beverage syrup is from 30 to 70% by weight.
  • such beverage syrups contain from 40 to 60% by weight sugar.
  • beverage ingredients are frequently included in beverages.
  • Such ingredients include preservatives such as benzoic acid and salts thereof, sulfur dioxide, etc.
  • colors derived either from natural sources or synthetically prepared See L. F. Green, Developments in Soft Drinks Technology, Vol. 1 (Applied Science Publishers Ltd. 1978), pp. 185-186 for preservatives and colors used in liquid beverages.
  • Beverage compositions of the present invention can be in the form of dry tablets or powders which can be added to water to form a liquid beverage. However, the present invention is particularly directed at beverage compositions which are already in liquid form. Liquid beverages of the present invention can be prepared by standard beverage formulation techniques. Although non-carbonated liquid beverages are within the scope of the present invention, particular emphasis is given to the making of carbonated beverages. It should be understood, however, that carbonated beverage making techniques, when appropriately modified, are also applicable to non-carbonated beverages.
  • a beverage concentrate is usually formed containing from 40 to 70% by weight water.
  • This beverage concentrate typically contains the emulsified flavor, emulsion stabilizing agents, weighting agents, any color desired and suitable preservatives.
  • sugar or other sweetener
  • the cation-acid mixture and water are then added to make a beverage syrup.
  • This beverage syrup is then mixed with an appropriate quantity of water to form the final single-strength liquid beverage.
  • the weight ratio of water:syrup is usually at least 1:1, and preferably from 3:1 to 5:1.
  • Carbon dioxide can be introduced either into the water mixed with the beverage syrup or into the single-strength beverage to achieve carbonation.
  • the carbonated beverage can then be placed in a container such as a bottle or a can and then sealed.
  • a container such as a bottle or a can and then sealed.
  • carbonated beverages of the present invention contain from 1.0 to 4.5 volumes of carbon dioxide.
  • Preferred carbonated beverages contain from 2 to 3.5 volumes of carbon dioxide.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Claims (18)

1. Eine Getränkezusammensetzung, die zur Herstellung eines flussigen, einen pH-Wert von 2,5 bis 6,5 aufweisenden Getränkes geeignet ist, wobei die Zusammensetzung eine Aromakomponente, eine kationische Komponente und eine Genußsäurekomponente enthält, worin
(a) die Aromakomponente ein Aroma enthält, das aus natürlichen Fruchtaromen und synthetischen, natürlichen Fruchtaromen ähnlichen Aromen, natürlichen, von anderen Pflanzenteilen als Früchten stammenden Aromen und synthetischen, den genannten natürlichen Nicht-Frucht-Aromen ähnlichen Aromen, sowie Mischungen davon, ausgewählt ist, dadurch gekennzeichnet, daß die Zusammensetzung
(b) wenigstens 0,03 Gew.-% der kationischen Komponente, welche kationische Komponente durch die Formel:
Figure imgb0007
definiert ist, worin Ca das Gewichtsverhältnis von Calcium in der genannten kationischen Komponente ist, Mg das Gewichtsverhältnis von Magnesium in der genannten kationischen Komponente ist, K das Gewichtsverhältnis von Kalium in der genannten kationischen Komponente ist, und B 10,0 bis 11,3 ist; und
(c) wenigstens 0,06 Gew.-% der Genußsäurekomponente, wobei die genannte Komponente durch die Formel:
Figure imgb0008
definiert ist, worin cit das Gewichtsverhältnis von Citronensäure in der genannten Säurekomponente ist, mal das Gewichtsverhältnis von Apfelsäure, Bernsteinsäure, oder einen Gemisch von Apfelsäure und Bernsteinsäure in der genannten Säurekomponente ist, phos das Gewichtsverhältnis von Phosphorsäure in der genannten Säurekomponente ist, und A 9,6 bis 12,1 ist, enthält.
2. Eine Zusammensetzung nach Anspruch 1, welche flüssig ist.
3. Eine Zusammensetzung nach Anspruch 1 oder 2, welche weiterhin ein Sußungsmittel enthält.
4. Eine Zusammensetzung nach Anspruch 3, in der das Sußungsmittel einen Mono- oder Disaccharidzucker enthält..
5. Eine Zusammensetzung nach Anspruch 4, in der der Zucker 30 bis 70 Gew.-%, vorzugsweise 40 Gew.-% bis 60 Gew.-% der Zusammensetzung ausmacht.
6. Eine Zusammensetzung nach Anspruch 3, in der das Sußungsmittel ein -.loule-freies Süßungsmittel enthält.
7. Eine Zusammensetzung nach Anspruch 6, in der das Süßungsmittel aus L-Asparaginyl-L-phenyialanin-niedrigalkylestersüßungsmittein, L-Asparaginyl-D-alaninalkylamidsüßungsmitteln, L-Asparaginyl-L-1-hydroxymethylalkanamidsüßungsmitteln und L-Asparaginyl-1-hydroxyethyl- alkenamidsüßungsmitteln ausgewählt ist.
8. Eine Zusammensetzung nach einem der Ansprüche 1 bis 7, in der das Aroma ein Citrusaroma oder ein Colaaroma ist.
9. Eine Zusammensetzung nach einem der Ansprüche 1 bis 8, in der B 11,0 bis 11,3 ist, und A 10,0 bis 12,1, vorzugsweise 11,0 bis 12,1, ist.
10. Eine Zusammensetzung nach einem der Ansprüche 1 bis 9, in der der genannte pH-Wert 3,5 bis 4,8 beträgt.
11. Eine Zusammensetzung nach einem der Ansprüche 1 bis 10, in der die kationische Komponente 0,1 Gew.-% bis 0,6 Gew.-% der Zusammensetzung ausmacht, und in der die Säurekomponente 0,3 Gew.-% bis 1,2 Gew-% der Zusammensetzung ausmacht.
12. Eine Zusammensetzung nach einem der Ansprüche 1 bis 11, welche 40 bis 70 Gew.-% Wasser enthält.
13. Eine Zusammensetzung nach einem der Ansprüche 1 bis 12, in der die Aromakomponente Fruchtsaft in einer Menge von 5 bis 50 Gew.-% der Zusammensetzung enthält.
14. Eine Zusammensetzung nach einem der Ansprüche 1 bis 13, welche kohlensäurehältig ist und welche 1,0 bis 4,5, vorzugsweise 2 bis 3,5, Volumina Kohlendioxid enthält.
15. Die kohlensäurehältige Getränkezusammensetzung des Ansprüche 14, die in einem abgeschlossenen Behälter enthalten ist.
16. Eine kohlensäurehältige Getränkezusammensetzung nach Anspruch 14 oder 15, in der das genannte Süßungsmittel einen Mono- oder Disaccharidzucker in einer Menge von 6 bis 14 Gew.-%, vorzugsweise 9 Gew.-% bis 13 Gew.-% der Zusammensetzung enthält.
17. Eine kohlensäurehältige Getränkezusammensetzung nach einem der Ansprüche 14 bis 16, in der die genannte Aromakomponente Orangensaft in einer Menge von 5 bis 10 Gew.-% der Getränkezusammensetzung enthält.
18. Eine kohlensäurehältige Getränkezusammensetzung nach einem der Ansprüche 14 bis 17, in der das genannte Süßungsmittel ein L-Asparaginyl-L-phenylalanin-niedrigalkylestersüßungsmittel und Mono-oder Disaccharidzucker in einer Menge von 1 bis 3 Gew.-% der Zusammensetzung enthält, und in der der genannte pH-Wert 4,0 bis 4,8 beträgt.
EP84300589A 1983-02-01 1984-01-31 Getränke, enthaltend Gemische aus spezifischen Kationen und essbaren Säuren für eine Aromaempfindung Expired EP0117653B1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT84300589T ATE28391T1 (de) 1983-02-01 1984-01-31 Getraenke, enthaltend gemische aus spezifischen kationen und essbaren saeuren fuer eine aromaempfindung.

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US46273483A 1983-02-01 1983-02-01
US06/544,310 US4551342A (en) 1983-02-01 1983-10-21 Beverages containing specific cation-edible acid mixtures for improved flavor impression
US544310 1983-10-21
US462734 1990-01-09

Publications (2)

Publication Number Publication Date
EP0117653A1 EP0117653A1 (de) 1984-09-05
EP0117653B1 true EP0117653B1 (de) 1987-07-22

Family

ID=27040433

Family Applications (1)

Application Number Title Priority Date Filing Date
EP84300589A Expired EP0117653B1 (de) 1983-02-01 1984-01-31 Getränke, enthaltend Gemische aus spezifischen Kationen und essbaren Säuren für eine Aromaempfindung

Country Status (8)

Country Link
US (1) US4551342A (de)
EP (1) EP0117653B1 (de)
AU (1) AU559577B2 (de)
CA (1) CA1214065A (de)
DE (1) DE3464842D1 (de)
GR (1) GR81722B (de)
IE (1) IE54918B1 (de)
PH (1) PH21484A (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2008243239B2 (en) * 2007-12-28 2013-11-28 Kraft Foods Group Brands Llc Potassium fortification in foodstuffs

Families Citing this family (81)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4874606A (en) * 1984-12-04 1989-10-17 General Foods Corp. Rapid rehydrating beverage
US4851221A (en) * 1985-02-19 1989-07-25 Mission Pharmacal Company Liquid calcium supplementation from readily soluble mixtures of calcium compound and citric acid
US4772467A (en) * 1985-02-19 1988-09-20 Board Of Regents, U T Systems Osteoporosis inhibition by dietary calcium supplementation
US4652457A (en) * 1985-05-06 1987-03-24 General Foods Corporation L-aminodicarboxylic acid aminoalkenoic acid ester amides
US4738856A (en) * 1985-05-13 1988-04-19 Nutrition Technologies, Inc. Beverage and method for making a beverage for the nutritional supplementation of calcium in humans
US4737375A (en) * 1985-12-26 1988-04-12 The Procter & Gamble Company Beverages and beverage concentrates nutritionally supplemented with calcium
US4740380A (en) * 1986-02-18 1988-04-26 Stauffer Chemical Company Calcium fortified acid beverages
US4814177A (en) * 1986-03-18 1989-03-21 Board Of Regents, University Of Texas System Ultradense and more soluble and bioavailable preparations of calcium citrate
US4722847A (en) * 1986-05-07 1988-02-02 The Procter & Gamble Company Fruit juice beverages and juice concentrates nutritionally supplemented with calcium
FR2600893B1 (fr) * 1986-07-01 1990-01-12 Sandoz Lab Nouvelles compositions pharmaceutiques a base de sels de calcium
US4994283A (en) * 1987-07-02 1991-02-19 The Procter & Gamble Company Iron-calcium mineral supplements with enhanced bioavailability
US4830862A (en) * 1987-07-31 1989-05-16 The Procter & Gamble Company Calcium-supplemented beverages and beverage concentrates containing low levels of sulfate
US4871554A (en) * 1987-08-12 1989-10-03 Coca-Cola Company Calcium fortified food product
US5314919A (en) * 1987-08-28 1994-05-24 The Procter & Gamble Company Calcium supplements
US5128374A (en) * 1987-08-28 1992-07-07 The Procter & Gamble Company Use of calcium citrate malate for the treatment of osteoporosis and related disorders
US5225221A (en) * 1987-12-28 1993-07-06 The Procter & Gamble Company Preparation of calcium-supplemented beverages by dispersing calcium hydroxide in pasteurized juice stream
US5085876A (en) * 1988-11-16 1992-02-04 The Nutrasweet Company Fast dissolving sweetening agent including caramel
US4946701A (en) * 1989-08-04 1990-08-07 Procter & Gamble Beverages
US5106632A (en) * 1990-01-23 1992-04-21 Warner-Lambert Company Enhanced sweetness of acesulfame-k in edible compositions
US5114723A (en) * 1990-02-27 1992-05-19 University Of Texas System Board Of Regents Beverage compositions for human consumption
US5032411A (en) * 1990-02-27 1991-07-16 University Of Texas System Board Of Regents Beverage compositions for human consumption
US5186965A (en) * 1990-06-14 1993-02-16 The Procter & Gamble Company Calcium citrate malate composition
AU708830B2 (en) * 1990-10-01 1999-08-12 Procter & Gamble Company, The Tooth enamel erosion inhibitor
US5108761A (en) * 1990-10-01 1992-04-28 The Procter & Gamble Company Method of preventing tooth enamel erosion utilizing an acidic beverage containing calcium
AU9046591A (en) * 1990-10-31 1992-05-26 Procter & Gamble Company, The Calcium fortified sauces
CA2102210C (en) * 1991-05-06 1998-08-04 Mark Benson Andon Combined calcium and vitamin d supplements
US5389387A (en) * 1991-12-26 1995-02-14 The Procter & Gamble Company Storage stable calcium-supplemented beverage concentrates
EP0622992B1 (de) * 1991-12-26 1998-10-14 The Procter & Gamble Company Lagerstabile getränkskonzentrate mit kalziumzusatz
US5310570A (en) * 1992-01-16 1994-05-10 Pepsico., Inc. Hunger suppressing foodstuff and method
ES2089858T3 (es) * 1992-10-21 1996-10-01 Procter & Gamble Concentrados de premezcla para bebidas suplementados con calcio y estables en almacenamiento.
CA2146632C (en) * 1992-10-21 1999-02-23 Alice Lyles Burkes Sweetener containing a concentrated bioavailable calcium source
CA2146633C (en) * 1992-10-21 1998-09-01 Mark Benson Andon Concentrated bioavailable calcium source
FR2700669B1 (fr) * 1993-01-22 1995-04-14 Tassoni Jean Pierre Composition effervescente pour la préparation de boissons gazeuses.
US5417994A (en) * 1993-03-31 1995-05-23 Pepsico, Inc. Microstable, preservative-free beverages and process of making
US5424082A (en) * 1994-03-03 1995-06-13 The Proctor & Gamble Company Calcium and vitamin C containing beverage products with improved color stability
US5633031A (en) * 1995-09-08 1997-05-27 The Nutrasweet Company Composition and method for beverages using positively charged caramel
GB9603518D0 (en) 1996-02-20 1996-04-17 Smithkline Beecham Plc Novel process
FI120290B (fi) * 1996-12-30 2009-09-15 Mirador Res Oy Ltd Menetelmä, jonka avulla voidaan valmistaa sellaisia mausteseos-, ruoan ainesosa- ja elintarvikekoostumuksia, jotka alentavat seerumin kolesterolia
GB9717598D0 (en) 1997-08-19 1997-10-22 Smithkline Beecham Plc Novel composition and use
US6086927A (en) * 1998-08-06 2000-07-11 Pasco Beverage Co. Process for preparing calcium enriched food products and the products therefrom
GB9819530D0 (en) 1998-09-09 1998-10-28 Smithkline Beecham Plc Novel compositions and use
US6811800B2 (en) * 1998-09-29 2004-11-02 The Procter & Gamble Co. Calcium fortified beverages
BR9914079A (pt) * 1998-09-29 2001-06-19 Procter & Gamble Bebidas de baixa acidez suplementadas com fontes de cálcio nutricionais
US6235322B1 (en) 1999-03-09 2001-05-22 Mintech, Inc. Highly soluble and stable mineral supplements containing calcium and magnesium
US6803064B1 (en) 2000-06-14 2004-10-12 Pepsico, Inc. Calcium fortified beverage compositions and process for preparing the same
AU2002211770A1 (en) 2000-10-16 2002-04-29 Pepsico, Inc. Calcium-supplemented beverages and method of making same
US6616955B2 (en) * 2001-01-04 2003-09-09 The Proctor & Gamble Co. Beverage compositions comprising palatable calcium and magnesium sources
US6682767B2 (en) 2001-05-03 2004-01-27 Tropicana Products, Inc. Reduction of heartburn episodes upon ingestion of orange juice
US20040013786A1 (en) * 2001-05-03 2004-01-22 Mcardle Richard N. Orange juice of low citrus oil content for reduction of heartburn episodes
US6565898B2 (en) 2001-05-03 2003-05-20 Tropicana Products, Inc. Reduction of heartburn episodes after ingestion of orange juice
US20030211204A1 (en) * 2002-05-10 2003-11-13 Fields Christine C. Method of preparing beverages and beverage concentrates nutritionally supplemented with minerals
US7572471B2 (en) * 2002-07-29 2009-08-11 Pepsico, Inc. Method to improve the stability of lemon/lime flavored beverages
US20040048925A1 (en) * 2002-09-09 2004-03-11 Wiley David B. Composition and method for enhancing the bioavailability of calcium and magnesium in dietary supplements and food additives
US20040106678A1 (en) * 2002-09-17 2004-06-03 Dobbins Thomas A Compositions for the parenteral administration of calcium and magnesium
US20050100636A1 (en) * 2003-11-10 2005-05-12 Megan Botteri [A Low-Calorie Sports Drink For Physically Active Women That is Fortified with Iron, Calcium and Essential Vitamins for Use in Rehydration and Replacing Electrolytes Lost During Periods of Physical Activity]
US20050106304A1 (en) * 2003-11-14 2005-05-19 Cook Phillip M. Sucrose acetate isobutyrate formulation
US20050171052A1 (en) * 2003-11-14 2005-08-04 Cook Phillip M. Sucrose acetate isobutyrate formulation
US7323201B2 (en) * 2004-06-08 2008-01-29 Tate & Lyle Ingredients Americas, Inc. Highly soluble form of tricalcium citrate, and methods of its making and use
US20060073237A1 (en) * 2004-09-16 2006-04-06 Cargill, Inc. Calcium supplementation of foodstuffs
WO2006065135A2 (en) * 2004-12-15 2006-06-22 Csm Nederland B.V. Modified proteins with altered aggregation properties
US9144251B2 (en) * 2005-11-23 2015-09-29 The Coca-Cola Company High-potency sweetener composition with mineral and compositions sweetened therewith
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
US20070116833A1 (en) * 2005-11-23 2007-05-24 The Coca-Cola Company High-Potency Sweetener Composition with Calcium and Compositions Sweetened Therewith
BRPI0708158A2 (pt) * 2006-02-21 2011-05-17 Nutrijoy Inc produtos alimentìcios e método para preparação dos mesmos e de bebidas com impressão de gosto aperfeiçoada contendo proteìna e sucos de frutas nutricionalmente suplementados com cálcio e traços de minerais
IL174477A (en) * 2006-03-22 2011-03-31 Gadot Biochemical Ind Ltd Calcium enrichment compositions and methods of production thereof
US8046976B2 (en) 2006-07-25 2011-11-01 The Coca-Cola Company Devices and methods for packaging beverages
US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith
IL191876A (en) * 2008-06-02 2013-12-31 Gadot Biochemical Ind Ltd Potassium magnesium citrate, a process for its preparation and use
CN102164513A (zh) * 2008-09-09 2011-08-24 可口可乐公司 具有营养性甜味剂的降热变甜酸性饮料
US9107445B2 (en) * 2009-07-10 2015-08-18 Intercontinental Great Brands Llc Beverage composition with foam generating component
US8293299B2 (en) 2009-09-11 2012-10-23 Kraft Foods Global Brands Llc Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable Concentrated liquids
US20110135791A1 (en) * 2009-12-07 2011-06-09 The Coca-Cola Company Concentrate composition for providing edible calcium-fortified products using stabilized buffering protein component
JP5956925B2 (ja) 2010-03-31 2016-07-27 東洋水産株式会社 カルシウム剤およびその製造方法
US11013248B2 (en) 2012-05-25 2021-05-25 Kraft Foods Group Brands Llc Shelf stable, concentrated, liquid flavorings and methods of preparing beverages with the concentrated liquid flavorings
US20140199432A1 (en) * 2012-12-05 2014-07-17 Richard Alexander SCHMOTTER Alkaline compositions
US9072316B2 (en) 2012-12-05 2015-07-07 Richard Alexander SCHMOTTER Alkaline compositions
US20180070614A1 (en) * 2016-09-15 2018-03-15 Givaudan, S.A. Flavored beverages
CN112423600A (zh) * 2018-04-16 2021-02-26 阿尔门德拉私人有限公司 味道调节剂组合物、饮料及其调味组合物
ES2785424A1 (es) * 2019-04-04 2020-10-06 Alcaraz Pedro Escudero Sales alcalinizantes y procedimientos de obtención
US20210092986A1 (en) 2019-09-30 2021-04-01 Almendra Pte. Ltd Methods and compositions for improved taste quality
US10834952B1 (en) 2019-11-05 2020-11-17 Bubble Qii Limited Beverage formulation with reduced cariogenic activity

Family Cites Families (32)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2224252A (en) * 1938-10-10 1940-12-10 Edward C Callaway Food product and the process of making it
US2297599A (en) * 1940-09-28 1942-09-29 Squibb & Sons Inc Effervescent tablet
US2463962A (en) * 1947-05-17 1949-03-08 Fearn Lab Inc Product for producing effervescing carbonated beverages
US2868646A (en) * 1953-07-24 1959-01-13 Shasta Water Company Effervescent drink concentrate and method of making same
US2851359A (en) * 1954-03-25 1958-09-09 Henry Brout Effervescive powders for producing protracted ebullition
US2851360A (en) * 1954-07-12 1958-09-09 Henry Brout Carbonated soft drink and concentrate for producing same
US2851361A (en) * 1955-06-22 1958-09-09 Henry Brout Carbonated drink and concentrate for producing same
US2984543A (en) * 1957-03-19 1961-05-16 Pierre F Smith Stabilization of effervescent carbonate powders
US3114641A (en) * 1957-03-25 1963-12-17 Inst Divi Thomae Foundation Citrus juice product
US2953459A (en) * 1957-05-10 1960-09-20 Henry Brout Effervescive concentrate
US2985562A (en) * 1958-03-27 1961-05-23 Warner Lambert Pharmaceutical Effervescent compositions
GB883169A (en) * 1958-09-05 1961-11-22 Henry Brout Dry effervescent concentrate
US3660107A (en) * 1970-01-23 1972-05-02 Meyer Lab Inc Effervescent beverage powder and tableted beverage compositions
US3657424A (en) * 1970-04-01 1972-04-18 Florida State Full-flavored citrus juice energy supplement
US3649298A (en) * 1970-04-16 1972-03-14 Gen Mills Inc Carbonation concentrates for beverages and process of producing carbonated beverages
US3965273A (en) * 1973-04-02 1976-06-22 General Foods Corporation Dry carbonation source and method for preparing the same, and dry carbonated beverage concentrate
US3939289A (en) * 1973-04-02 1976-02-17 General Foods Corporation Dry carbonation source for a beverage concentrate and method of preparing the same
US3968263A (en) * 1973-05-14 1976-07-06 General Foods Corporation Beverage mix and method
DE2405659A1 (de) * 1974-02-06 1975-08-14 Ernst Dipl Chem Dr Kolb Pulverfoermige zubereitung zur herstellung eines erfrischenden, kolahaltigen getraenkes
US4127645A (en) * 1976-05-21 1978-11-28 Life Savers, Inc. Effervescent tablet and method
AU504410B2 (en) * 1976-10-13 1979-10-11 General Foods Corp. Beverage including anti tooth decay agent
JPS548767A (en) * 1977-06-15 1979-01-23 Hisaharu Kaji Calcium enriched soft drink
US4322407A (en) * 1978-12-11 1982-03-30 Vitapharm Pharmaceutical Pty. Ltd. Electrolyte drink
AU526503B2 (en) * 1978-12-11 1983-01-13 Enzacor Properties Limited Electrolyte drink concentrate
US4338346A (en) * 1978-12-21 1982-07-06 The Procter & Gamble Company Non-nutritive sweetener
JPS5697248A (en) * 1979-12-28 1981-08-05 Tanaka Shiro Conjugated compound of calcium citrate and calcium malate and its preparation
US4325975A (en) * 1979-12-31 1982-04-20 Lindon John A Mineralized drinking water and method of making same
CH648729A5 (fr) * 1981-03-31 1985-04-15 Nestle Sa Procede de fabrication d'une boisson acide enrichie en proteines.
US4423029A (en) * 1981-06-25 1983-12-27 The Procter & Gamble Company (S)-3-Amino-4-[(S,S)-1-(1-hydroxyethyl)alkyl amino]-4-oxo-butyric acid compounds suitable as non-nutritive sweetners
DE3137440A1 (de) * 1981-09-21 1983-03-31 Eckes, Peter, 6501 Nieder-Olm Proteinhaltiges konditionsgetraenk
DE3202051A1 (de) * 1982-01-23 1983-12-08 SMS Hasenclever Maschinenfabrik GmbH, 4000 Düsseldorf Anordnung zum manipulieren und ausbringen von matrize, pressrest und verschlussscheibe bei indirekt-metallstrangpressen
US4448770A (en) * 1982-03-17 1984-05-15 Electroade, Inc. Dietetic beverage

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2008243239B2 (en) * 2007-12-28 2013-11-28 Kraft Foods Group Brands Llc Potassium fortification in foodstuffs
AU2008243239A8 (en) * 2007-12-28 2013-12-12 Kraft Foods Group Brands Llc Potassium fortification in foodstuffs
AU2008243239B8 (en) * 2007-12-28 2013-12-12 Kraft Foods Group Brands Llc Potassium fortification in foodstuffs
US9017748B2 (en) 2007-12-28 2015-04-28 Kraft Foods Group Brands Llc Potassium fortification in foodstuffs

Also Published As

Publication number Publication date
AU559577B2 (en) 1987-03-12
DE3464842D1 (en) 1987-08-27
IE840233L (en) 1984-08-01
IE54918B1 (en) 1990-03-14
AU2393684A (en) 1984-08-02
CA1214065A (en) 1986-11-18
EP0117653A1 (de) 1984-09-05
PH21484A (en) 1987-11-10
US4551342A (en) 1985-11-05
GR81722B (de) 1984-12-12

Similar Documents

Publication Publication Date Title
EP0117653B1 (de) Getränke, enthaltend Gemische aus spezifischen Kationen und essbaren Säuren für eine Aromaempfindung
US4737375A (en) Beverages and beverage concentrates nutritionally supplemented with calcium
EP0301653B1 (de) Mit Calcium ergänzte Getränke und Getränkekonzentrate, die einen niedrigen Gehalt von Sulfat enthalten
JP2559732B2 (ja) カルシウムで栄養補給された果汁飲料およびジュ−ス濃縮物
JP3199743B2 (ja) カルシウムを補給した貯蔵安定な飲料用濃縮プレミックス及びシロップ
EP0470259B1 (de) Getränkezusammenstellung mit einem niedrigen kaloriengehalt
CA1306687C (en) Calcium-iron mineral supplements
CA1323793C (en) Calcium fortified food product
EP0587972A1 (de) Sportgetränk ohne zugesetzten Zucker oder künstliches Süssungsmittel
JPH07327648A (ja) 改善された色安定性を有するカルシウム及びビタミンｃ含有飲料製品
WO1998020753A1 (en) Reduction of lingering sweet aftertaste of sucralose
GB2207335A (en) Calcium-supplemented beverages and beverage concentrates containing low levels of chloride
US6245373B1 (en) Acidified fruit and iced tea beverages incorporating high intensity sweetener blends
JPH0223154B2 (de)
CA2128009A1 (en) Hunger suppressing foodstuff and method
AU604144B2 (en) Sprinkling device
JPS61135574A (ja) 迅速水分補給用飲料

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

AK Designated contracting states

Designated state(s): AT BE CH DE FR GB IT LI NL SE

17P Request for examination filed

Effective date: 19850221

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AT BE CH DE FR GB IT LI NL SE

REF Corresponds to:

Ref document number: 28391

Country of ref document: AT

Date of ref document: 19870815

Kind code of ref document: T

ITF It: translation for a ep patent filed

Owner name: ING. C. GREGORJ S.P.A.

ET Fr: translation filed
REF Corresponds to:

Ref document number: 3464842

Country of ref document: DE

Date of ref document: 19870827

PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

26N No opposition filed
ITTA It: last paid annual fee
EAL Se: european patent in force in sweden

Ref document number: 84300589.3

REG Reference to a national code

Ref country code: GB

Ref legal event code: IF02

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: GB

Payment date: 20021210

Year of fee payment: 20

Ref country code: AT

Payment date: 20021210

Year of fee payment: 20

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: NL

Payment date: 20021216

Year of fee payment: 20

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: SE

Payment date: 20030107

Year of fee payment: 20

Ref country code: FR

Payment date: 20030107

Year of fee payment: 20

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: DE

Payment date: 20030131

Year of fee payment: 20

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: BE

Payment date: 20030213

Year of fee payment: 20

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: CH

Payment date: 20030319

Year of fee payment: 20

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LI

Free format text: LAPSE BECAUSE OF EXPIRATION OF PROTECTION

Effective date: 20040130

Ref country code: GB

Free format text: LAPSE BECAUSE OF EXPIRATION OF PROTECTION

Effective date: 20040130

Ref country code: CH

Free format text: LAPSE BECAUSE OF EXPIRATION OF PROTECTION

Effective date: 20040130

BE20 Be: patent expired

Owner name: THE *PROCTER & GAMBLE CY

Effective date: 20040131

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: NL

Free format text: LAPSE BECAUSE OF EXPIRATION OF PROTECTION

Effective date: 20040131

Ref country code: AT

Free format text: LAPSE BECAUSE OF EXPIRATION OF PROTECTION

Effective date: 20040131

REG Reference to a national code

Ref country code: GB

Ref legal event code: PE20

REG Reference to a national code

Ref country code: CH

Ref legal event code: PL

EUG Se: european patent has lapsed
NLV7 Nl: ceased due to reaching the maximum lifetime of a patent

Effective date: 20040131